Basic Pie Crust

1. Cut the margarine into the flour until crumbly.
2. Stir in water until dough sticks together.
3. Roll out on floured surface.
This is my great-grandmothers recipe for pie crust, used by everyone in my family. It originally called for hydrogenated vegetable shortening, but I replace it with non-hydrogenated vegan margarine and it works great. If you're not afraid of trans fat, you can go ahead and use the vegetable shortening instead of the vegan margarine, but I think it tastes better with the vegan margarine.
My favorite thing about this recipe is that I never have to write it down. The amount for each ingredient is just half of the amount of the ingredient before it. It is, without a doubt, the simplest recipe for pie crust I have ever encountered in my life, and it comes out perfect every time.

This recipe was just perfect!! Last time I made the crust for the pie, it took me forever to get it right. But this recipe made it so easy. I finished the crust and the lattice covering in less than 20 minutes flat. Thanks so much for sharing!!

This recipe was a life saver!! I was making a pie on the spur of the moment and upon defrosting some pillsbury pie crusts.. I realized I only had one, and I needed two. I used earth balance as well, I had no clue if I was "cutting it into the flour" correctly haha this was my first pie crust.. and my first pie also. Although I think I somehow butchered it (ok.... you wonder how.... I didnt have a rolling pin or anything... heh heh) But! It came out tasty, not too crispy as I like my pie crusts kind of soft :) next time I will add a little bit of sugar to the flour as well and maybe experiment with cinnamon or nutmeg or something. Awesome quick & easy recipe!! Thank you!